Connecting Rheological Properties and Molecular Dynamics of Egg‐Tempera Paints based on Egg Yolk
| Autor: | Laurence de Viguerie, Agathe Fanost, Maguy Jaber, Guillaume Mériguet, Philippe Walter, Anne-Laure Rollet, Helen Glanville, Guylaine Ducouret |
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| Přispěvatelé: | PHysicochimie des Electrolytes et Nanosystèmes InterfaciauX (PHENIX), Institut de Chimie du CNRS (INC)-Sorbonne Université (SU)-Centre National de la Recherche Scientifique (CNRS), Laboratoire d'Archéologie Moléculaire et Structurale (LAMS), Sciences et Ingénierie de la Matière Molle (UMR 7615) (SIMM), Ecole Superieure de Physique et de Chimie Industrielles de la Ville de Paris (ESPCI Paris), Université Paris sciences et lettres (PSL)-Université Paris sciences et lettres (PSL)-Institut de Chimie du CNRS (INC)-Sorbonne Université (SU)-Centre National de la Recherche Scientifique (CNRS) |
| Rok vydání: | 2021 |
| Předmět: |
Relaxometry
Materials science food.ingredient Polymer science Tempera General Medicine 02 engineering and technology General Chemistry 010402 general chemistry 021001 nanoscience & nanotechnology 01 natural sciences Catalysis 0104 chemical sciences [CHIM.THEO]Chemical Sciences/Theoretical and/or physical chemistry Molecular dynamics food Rheology visual_art Yolk embryonic structures visual_art.visual_art_medium 0210 nano-technology |
| Zdroj: | Angewandte Chemie International Edition Angewandte Chemie International Edition, Wiley-VCH Verlag, In press, ⟨10.1002/anie.202112108⟩ |
| ISSN: | 1521-3773 1433-7851 |
| Popis: | International audience; Egg-tempera painting is a pictorial technique widely used in the Middle Ages, although poorly studied in its physico-chemical aspects until now. Here we show how NMR relaxometry and rheology can be combined to probe egg-tempera paints and shed new light on their structure and behavior. Based on recipes of the 15th century, model formulations with egg yolk and green earth have been reproduced to characterize the physicochemical properties of this paint at the mesoscopic and macroscopic scales. The rheological measurements highlight a synergetic effect between green earth and egg yolk, induced by the interactions between them and the structural organisation of the system. 1H NMR relaxometry emphasizes the presence and the structure of a network formed by the yolk and the pigment. |
| Databáze: | OpenAIRE |
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